Chorizo, New Potato & Haddock One-Pot
25 min
A one-pan braise of sliced potatoes and chorizo, topped with haddock fillets and cherry tomatoes, finished with parsley and olive oil.
| prepHeat a large lidded frying pan over medium-high heat | |||||||
| 15 ml extra-virgin olive oil, plus extra to serve | Fry chorizo 2 min until oils release | Add potatoes, season, splash sherry, cover | Cook covered 10–15 min until potatoes tender | Stir potatoes, add tomatoes & parsley | Lay fish on top, splash sherry, cover | Cook covered 5 min until fish flakes | Scatter parsley, drizzle oil, serve |
| 50 g chorizo, peeled and thinly sliced | |||||||
| 450 g salad or new potatoes, sliced | |||||||
| 45 ml dry sherry (for potatoes) | |||||||
| good handful cherry tomatoes, halved | |||||||
| 20 g bunch parsley, chopped (most, for pan) | |||||||
| 2 skinless thick fillets white fish (haddock) | |||||||
| 15 ml dry sherry (for fish) | |||||||
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